TOFU FOO YUNG

Tofu Foo Yung image

Provided by Jo Zimny

Time 1h30m

Number Of Ingredients 17

2 Tbsp oil
1 c snow peas cut into 1 inch pieces
1 c fresh mushrooms sliced
8 spring onions chopped thin
1 can(s) water chestnuts 8 oz can
2 c bean sprouts
1 3/4 lb tofu, firm
1/2 c tofu, mashed
2 Tbsp soy sauce
3/4 c white spelt flour
3 Tbsp nutritional yeast (optional)
2 tsp baking powder
for the gravy:
4 Tbsp soy sauce
2 Tbsp arrowroot
1/2 c mushrooms
2 c cold water

Steps:

1. In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
2. When done, mix in the bean sprouts and remove from the heat and set aside.
3. Preheat your oven to 325'F.
4. Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
5. Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
6. Mix the veggies and tofu mixture together well. On an oiled cookie sheet, make 6-8 patties, about 5" around and 1/2 inch thick. Bake for 30 minutes, then flip over and bake another 15 minutes.
7. For The Gravy:
8. Mix the cold water, soy sauce, and cornstarch together. Heat slowly on low, add the mushrooms pieces and continue to heat until thickened. This gravy is delicious.
9. Pour over your tofu foo yung patties and enjoy.

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